Save to Pinterest My neighbor showed up at my door one Sunday afternoon with her crock pot still warm, insisting I try what she called her secret weapon for every gathering. Inside were these glossy little sausages swimming in a sauce that smelled like sweet smoke and tang all at once. I ate five with a toothpick before I even asked what was in it. She laughed and said it was just three things from her pantry and a bag of cocktail sausages, and I've been making it ever since.
I brought this to a potluck once where someone had made fancy bacon-wrapped dates and another person brought homemade spring rolls. I almost felt silly setting down my little slow cooker with sausages inside. By halftime, my crock pot was empty and people were scraping the sides with bread. The spring rolls were still half full. I stopped apologizing for simple food after that night.
Ingredients
- Cocktail smoked sausages: Look for Little Smokies or any precooked mini sausages, they soak up the sauce and stay juicy without drying out even after two hours in the slow cooker.
- Barbecue sauce: Use whatever bottle you already love, whether it is smoky, sweet, or spicy, because it becomes the base that everything else builds on.
- Apricot jam or preserves: This is the magic that makes the sauce cling and shine, and the fruity sweetness balances the tang in a way ketchup or honey never quite does.
- Dijon mustard: Just two tablespoons add a sharp depth that keeps the sweetness from feeling one-note.
- Apple cider vinegar: A tablespoon cuts through the richness and wakes up all the other flavors.
- Worcestershire sauce: It adds a savory umami note that makes the sauce taste more complex than the effort you put in.
- Black pepper: Freshly cracked is better, but even pre-ground gives a little bite at the end of each taste.
Instructions
- Mix the sauce:
- In a medium bowl, whisk together the barbecue sauce, apricot jam, Dijon mustard, apple cider vinegar, Worcestershire sauce, and black pepper until the jam dissolves and everything looks smooth and glossy. It should smell sweet and tangy and a little bit smoky all at once.
- Add the sausages:
- Dump the cocktail sausages straight into your crock pot. Pour the sauce over the top and stir gently with a spoon until every sausage is coated.
- Slow cook:
- Cover the crock pot and set it to LOW for 2 hours. Halfway through, lift the lid and give everything a stir so the sausages on the bottom switch places with the ones on top.
- Serve warm:
- Once the sauce is bubbling and the sausages are heated all the way through, you can serve them right from the crock pot with toothpicks. They stay warm for hours if you leave the setting on low.
Save to Pinterest One New Years Eve, I set these out at midnight with champagne and someone said it was the best thing they had eaten all year. We stood around the kitchen counter with toothpicks and napkins, dipping bread into the leftover sauce, and it felt more like a real celebration than any sit-down dinner I have ever hosted. Sometimes the best meals are the ones you eat standing up.
Making It Your Own
If you want heat, stir in a quarter teaspoon of cayenne or a few shakes of your favorite hot sauce when you make the sauce. I have also swapped grape jelly for the apricot jam when that is all I had, and it works beautifully, just a little sweeter and more familiar. You can even use chicken sausage or turkey sausage if you want something lighter, though I find the smoked pork ones have the most flavor.
What to Serve Alongside
These sausages do not need much, but I like setting out a bowl of dill pickle spears, some crusty bread for dipping in the sauce, and a handful of sturdy potato chips. If it is a bigger party, I will add a cheese board and some raw veggies, but honestly, people usually just hover around the crock pot and ignore everything else. The sauce is too good to waste, so keep napkins nearby or let people soak it up with whatever carbs you have on hand.
Keeping It Warm and Storing Leftovers
You can leave the crock pot on the warm setting for up to four hours without any trouble, and the sausages will stay glossy and tender. If you somehow end up with leftovers, let them cool completely, then store them in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or back in the slow cooker with a splash of water to loosen the sauce. They also freeze well for up to two months, though I have never had them last that long.
- Let the sauce cool before storing or it will steam and get watery in the container.
- Reheat on low heat and stir often so the sauce does not scorch on the bottom.
- Freeze in a freezer-safe bag and press out all the air before sealing.
Save to Pinterest This is the recipe I make when I want to feel like I am taking care of people without spending all day in the kitchen. It works every single time, and no one ever knows how easy it was.
Recipe FAQs
- → Can I use a different type of jam instead of apricot?
Yes, grape jelly is a popular substitute that creates a slightly sweeter flavor profile. You can also try peach preserves or pineapple jam for different variations.
- → How do I make this spicier?
Add 1/4 teaspoon cayenne pepper to the sauce mixture, or stir in a few dashes of your favorite hot sauce. You can also use a spicy barbecue sauce as the base.
- → Can I cook this on high heat instead of low?
Yes, you can cook on high for 1 to 1.5 hours instead of 2 hours on low. Just watch carefully to prevent the sauce from burning and stir occasionally.
- → How do I keep the sausages warm for serving?
Keep your crock pot on the warm setting throughout your event. The sausages will stay at the perfect serving temperature for several hours without overcooking.
- → Can I make this ahead of time?
Yes, you can prepare the sauce mixture a day ahead and refrigerate it. On serving day, add the sausages and sauce to the crock pot and cook as directed.
- → What type of sausages work best?
Little Smokies or any cocktail-sized smoked sausages work perfectly. Look for fully cooked varieties so they only need to be heated through in the sauce.